Snail preparation in Court Bouillon

To prepare snail or esgargot flesh for cooking, put them in Court Bouillon and simmer for 60 to 90 minutes. To make the Court Bouillon mix 1/2 part of white wine, 1 part of water, parsley, bay leave, thyme, onions, garlic, anethum, carrots, salt and pepper in a cooking pot. Bring to a boil, add snails and simmer for about 90 minutes. The quantities of each of the ingredients may vary, according to your personal taste; you may also add and/or remove ingredients.

You can also strain the Court Bouillon liquid and use it as stock in snail recipes